GARDEN GOURMET® Sausage pasta bake with Sensational™ Cumberland Sausages Recipe
This scrumptious vegan pasta bake recipe is a delicious restyling of the beloved Italian meal. The rich flavours with succulent GARDEN GOURMET Cumberland Sausages immersed in a creamy leek, tomato and spinach sauce and topped with crunchy breadcrumbs. This mouth-watering sausage pasta bake recipe is enough to make any menu shine.
What makes this recipe special:
Thanks to the GARDEN GOURMET® Sensational™ Cumberland Sausage’s taste-bud tingling texture and fine spices, the flavours in this vegan pasta bake recipe are bursting with gusto, giving every pasta lover the royal treatment – a delicious and heart-warming meal, this vegan pasta bake recipe has great flavour without sacrificing on quality. Try our vegan pasta bake recipe today!
- 0:55 TIME
- 10 Portions
- easy
Method
Submitted by zoriana tykhoika on Mon, 03/21/2022 - 07:43
INGREDIENTS
20 GARDEN GOURMET® Sensational™ Cumberland Sausages
1 large leek, sliced and well-washed
1kg chopped tomatoes
1 heaped tbsp sun dried tomato paste
Pinch of sugar
250ml vegan crème fraiche
2tbsp vegetarian hard cheese
250g baby spinach
3 fat garlic cloves, crushed
800g rigatoni or similar pasta
Freshly ground black pepper
2tbsp olive oil
Large handful fresh basil leaves
2½ slices of day-old bread
To Serve:
600g rocket salad
- Preheat the oven to 180°C.
- Cook the pasta until just al dente in a large pan of boiling water.
- While the pasta is cooking, fry the leek for 3-4 minutes in 2tbsp oil in a large pan, then add the garlic and continue to cook for 1 minute. Add the tomatoes, tomato paste and sugar, and bubble for 10 minutes to cook down to a thick tomato sauce. Remove from the heat and stir through the crème fraiche.
- Drain the pasta and add to the sauce with the spinach, stir through to wilt.
- Cook the sausages in the remaining oil in the frying pan, slice on the diagonal and add to sauce. Pour everything into a large baking dish, sprinkle the top with the cheese and bake for 10-15 mins until browned and bubbling.
- Serve sprinkled with the basil and salad. Delicious!
Related Product
Chef's Tip
- There are load of other hearty vegan meals available that cater to all, fancy tasting more of what Italy has to offer? Why not try our vegetarian Bolognese next?
PORTION INFROMATION
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2292 kJ 545 kcal | 14.2 g | 6.0 g | 7.9 g | 1.03 g |
| 27% | 20% | 30% | 9% | 17% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
NUTRITIONAL INFORMATION
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
Energy kJ | 710 | 2292 | ||
Energy kcal | 169 | 545 | 2000 | 27% |
Fat g | 4.4 | 14.2 | 70 | 20% |
of which saturates g | 1.9 | 6.0 | 20 | 30% |
Carbohydrate g | 22.8 | 73.5 | 260 | 28% |
of which sugars g | 2.5 | 7.9 | 90 | 9% |
Fibre g | 3.2 | 10.4 | - | - |
Protein g | 7.9 | 25.5 | 50 | 51% |
Sodium g | 0.13 | 0.41 | 2.4 | 17% |
Salt g | 0.32 | 1.03 | 6 | 17% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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